Simple Vanilla Cupcakes from Scratch

I feel like every baker, whether they’re a beginner or a veteran, should have a trusty dusty (the recipe, not the cupcakes ;) ) basic vanilla cupcake recipe under their belt.

There something about cupcakes that’s just so timeless—a mini cake with a smear or swirl of frosting.

When it comes to special occasions, I tend to lean more towards cupcakes than cake for dessert for a couple of reasons. For one, I don’t have to worry about cupcakes coming out of the pan nicely (because it’s almost always my luck that cakes won’t).

Ingredients

• 1 cup (2 sticks) unsalted butter, softened

For the cupcakes:

• 1½ cups pure cane sugar
• 3 cups unbleached all-purpose flour, sifted
• 2½ teaspoons baking powder
• 1 teaspoon kosher salt
• 4 large eggs
• 1½ cups whole milk
• 2½ teaspoons pure vanilla extract

For the buttercream frosting:

• 1 cup (2 sticks) unsalted butter, softened
• 3-4 cups powdered sugar, sifted
• 2 teaspoons pure vanilla extract
• 2-4 tablespoons whole milk or heavy cream

Instructions

1. Preheat the oven to 350° F. Line a muffin pan with paper or foil liners and set aside.
2. In the bowl of a stand mixer, combine the butter and sugar and beat at medium speed until light and fluffy.
3. ......................................

for full recipes please see : naturalchow.com

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